- Preparation time: 15 min.
- Cooling time: 20 min.
Chop the dates in the food processor or blender until they form a ball. Roast the hazelnuts in a pan and remove the peels after roasting by rubbing the hazelnuts with a kitchen towel.
Add the hazelnuts, vanilla, and salt to the food processor or blender and mix them together with the dates. Then add cocoa and coconut blossom syrup - until a dough-like mass is formed. If the mixture is too dry, add a little coconut oil. Chill the mixture in the refrigerator for 20 minutes. Then shape small, firm balls by hand and toss in the chopped hazelnuts.